Ingredients:Roasted Vermicelli 1 Cup
Fine Sooji 1/3 Cup
Rice Flour 2 tbsps
Yogurt 2 tbsps
Green Chiles 2 – 4
Ginger 1 inch Piece
Cumin Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste
Method of preparation:
Remove stems, wash and finely chop the green chiles.
Peel and mince the ginger.
Wash and finely chop the cilantro.
Grind green chiles and ginger into coarse paste.
In a mixing bowl, add vermicelli, sooji, rice flour, yogurt, green chile ginger paste, cumin seeds, cilantro and salt.
Add around one cup of water and make it into a batter.
Heat a flat pan on medium heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a big ladle full of vermicelli dosa batter on to the pan in circular motion.
Make sure batter is thin enough that it spreads by itself into around 6 – 8 inch diameter dosa.
Spread the dosa a little with back of a spoon if there are any blobs of batter.
Cook covered on low flame for about a minute for vermicelli to cook from inside.
Uncover and fry till bottom side starts to turn light golden brown.
Pour 1/8th tsp of oil on semya dosa and carefully turn on other side.
Reduce the heat to medium and cook on this side for about a minute before removing from heat.
Turn again and fry for couple of seconds to crisp up the dosa.
Repeat the same with remaining vermicelli dosa batter.
Serve vermicelli dosa immediately with sambar or with any chutney of your choice.
Notes: Make sure to get the consistency of the batter right.
Suggestions: If the batter is too thin, it spreads easily but sticks to the pan and doesn’t come out. If the batter is too thick, it doesn’t spread much but comes out as thick dosa. Adjust the consistency with water accordingly.
Variations: You can also use regular vermicelli and roast it until light golden in color if desired.
Other Names: Vermicelli Dosa, Semya Dosa, Semiya Dosalu.